GLUTEN FREE BUTTERMILK BISCUITS
These biscuits combine an adaptation of Roben Ryberg's biscuit ingredients from The Gluten-Free Kitchen with Cooks Illustrated's method for making biscuits. These are very white...if you liked the white, spongy things that you could buy at Kentucky Fried Chicken, you'll like these. Lately I've been substituting 1-1/4 cups brown rice flour mix for the two starches. It turns out really good with a little less white and a little more nutrition.
Provided by elainegl
Categories Breads
Time 27m
Yield 8 biscuits, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F Spray a baking sheet (preferrably a baking stone) with cooking spray.
- Place the starches, xanthan gum, baking powder, baking soda, salt, and sugar into the bowl of a food processor. Process with six 1-second pulses.
- Sprinkle the butter cubes evenly over the flour mixture, cover, and process with 12 1-second pulses. The mixture should resemble coarse crumbs.
- Pour the buttermilk evenly over the mixture. Process for 8 1-second pulses, or until the dough gathers into a moist clump.
- Using your bare hands, quickly gather a clump of dough, lightly form it into a biscuit shape, and drop it onto the cookie sheet. Repeat this for all the remaining dough, trying to handle the dough as little as possible (it's sticky). I usually make 6-8 biscuits.
- Bake 10-12 minutes or until lightly browned.
Nutrition Facts : Calories 165.3, Fat 7.9, SaturatedFat 5, Cholesterol 21.2, Sodium 419, Carbohydrate 22.4, Fiber 0.7, Sugar 3, Protein 1.6
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Raja Mahdi
[email protected]I've been looking for a good gluten-free biscuit recipe for a long time. This one is definitely a keeper!
Amirkahan Amir
[email protected]These biscuits are perfect for a quick and easy breakfast. I like to serve them with butter and honey.
Lyndsey Ulery
[email protected]I'm not a huge fan of gluten-free baking, but these biscuits were surprisingly good. I would definitely make them again.
Riteek Singh
[email protected]These biscuits are a great way to use up leftover buttermilk. I always have some on hand, so I can make these biscuits whenever I want.
Makai Johnson
[email protected]I love that this recipe uses almond flour. It gives the biscuits a nice nutty flavor.
Ms Rita
[email protected]These biscuits are so easy to make, even for a beginner baker. I was able to whip up a batch in no time.
Nthabiseng Sekele
[email protected]I've made these biscuits several times now and they're always a hit. They're perfect for breakfast, lunch, or dinner.
Adewale Adewale
[email protected]These biscuits were a bit too dense for my taste, but the flavor was good.
Waqas Jameel
[email protected]I was so excited to try this recipe, but unfortunately the biscuits turned out dry and crumbly. I'm not sure what went wrong.
MAN BIR TAMANG
[email protected]These biscuits are a game-changer for gluten-free baking. They're so good, I've even converted my gluten-eating friends.
Hakeem Muddasir
[email protected]Just made these biscuits and they are amazing! So light and fluffy, and the buttermilk flavor is perfect.
Sadique Sadique
[email protected]These biscuits were easy to make and turned out great! I used almond milk instead of buttermilk and they were still delicious.
Ateeq Nasir
[email protected]I've tried many gluten-free biscuit recipes, but this one is by far the best. The biscuits are so tender and flavorful, you'd never guess they were gluten-free.
Kenny Mccornmick
[email protected]These biscuits were a huge hit with my family! They were light, fluffy, and had a perfect buttermilk flavor. Even my gluten-intolerant son loved them.